Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pantua (a bengali dessert). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Pantua (Bengali: পান্তুয়া) is a local confection from the Indian subcontinent, notable in West Bengal, Eastern India and Bangladesh. It is a traditional Bengali sweet made of deep-fried balls of semolina, chhana, milk, ghee and sugar syrup. Pantuas range in colour from pale brown to nearly black depending on how long they are fried..
Pantua (A Bengali dessert) is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pantua (A Bengali dessert) is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook pantua (a bengali dessert) using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pantua (A Bengali dessert):
- Prepare boiled sweet potato
- Get semolina
- Prepare all purpose flour / oats powder
- Get Oil for frying
- Take jaggery
- Prepare salt
- Get water
- Make ready baking soda
- Prepare cardamom powder
Pantua is similar to Gulab jamun only as it is round in shape, deep fried and soaked in sugar syrup. Lately I decided to get a couple of recipe books in Bengali. Anindya already had Chitrita Baerjee's book and I also found two of my mother in law's Bengali cookbooks. I found the recipe of pantua in Purnima Thakur's Thakurbarir Ranna and in another ' Adhunik rannar boi by Shakuntala Bhattacharya.
Steps to make Pantua (A Bengali dessert):
- Take a mixing bowl and add mashed sweet potato, semolina, flour, salt, baking soda and mix it (don't use any water) and prepare a dough. Rest it for 15 mins.
- Take a saucepan and add jaggery and water, bring it to a boil and add cardamom powder and switch off the stove.
- Now prepare small balls from the dough and deep fry them in a low to medium flame till they turn brown in colour.
- Add the fried balls to the jaggery syrup. Rest them for 1hour. - Yummy pantuas are ready.
When it is hot enough and about to rise add the lemon juice/calcium lactate powder, stir it till the milk curdles. We named her Pantua after a sweet dessert in Bengali," Srimayee explains. Pantua seen here enjoying a cuddle with Srimayee's daughter. (Srimayee Sen Sarma pic)Pantua was very shy when they brought her home initially. "She refused to come close to us but when we were out of sight, she'd come looking for us only to scoot off when we tried. If the popularity of Bengali sweets—known as mishti—such as rasgulla, sandesh, and mishti doi is anything to go by, the Bengalis from Eastern India know a great deal about sweet making. This seems only natural since they are, as a group, known for having a sweet tooth.
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